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Oral Processing and Consumer Perception on Hardback
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Oral Processing and Consumer Perception

Biophysics, Food Microstructures and Health
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Description

This is the first book for some years that provides a comprehensive overview of food oral processing. It includes fundamental chapters at the beginning of each section to aid the understanding of the later more specific oral processing chapters. The field is rapidly developing, and the systems researched in the context of food oral processing become increasingly complex and therefore the fundamental sections include information on how to build complex food systems. The main coverage includes the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated. It contains up-to-date research findings, looking at consumer preferences and the response to these preferences by food process technologists and those developing new foods. The book will be of interest to postgraduate students and researchers in academia and industry who may be from very diverse backgrounds ranging from food process engineers to functional food developers and professionals concerned with swallowing and taste disorders.
Release date NZ
February 2nd, 2022
Audience
  • Professional & Vocational
Contributors
  • Edited by Bettina Wolf
  • Edited by Jianshe Chen
  • Edited by Serafim Bakalis
Illustrations
No
Pages
342
ISBN-13
9781788017152
Product ID
33368357

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Books >
Non-Fiction >
Professional & Technical >
Medicine >
Medicine: general issues >
Public health & preventive medicine >
Personal & public health >
Dietetics & nutrition
Books >
Non-Fiction >
Professional & Technical >
Medicine >
Medicine: general issues
Books >
Non-Fiction >
Professional & Technical >
Medicine >
Medicine: general issues >
Public health & preventive medicine
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